Lamb Shoulder and Leg smoked to perfection, a step by step BBQ guide.
Lets talk Lamb Shoulder and Lamb leg!
In this video, we will be talking about the difference between two popular cuts of lamb: the shoulder and the leg. Both cuts are from the same animal, but they require different preparation and cooking techniques to get the best results.
We'll be discussing the best ways to BBQ Lamb Shoulder and Lamb Leg, and showing you how to smoke them to perfection on a Weber Kettle and a Traeger pellet smoker.
We'll also be sharing our favourite BBQ recipes, tips, and techniques to make sure your lamb comes out delicious every time.
In the video we are going to talk about the difference between the 2 cuts:
* The difference between leg and shoulder
* The preparation
* The best way to cook each of them on your smoker or grill
* The final results.
So, join us as we explore the delicious world of lamb on the BBQ and discover the best cuts for your next BBQ, ask question in the comments if we miss anything in the video.
Temp Guide
Rare 140ºF/60ºC
Medium Rare 145ºF/63ºC
Medium 160ºF/71ºC
Medium Well Done 165ºF/74ºC
Well Done 170ºF/77ºC
It's also important to let your lamb rest for at least 5-10 minutes after cooking to allow the juices to redistribute before slicing and serving.
Keep in mind that the internal temperature of your lamb will continue to rise after being removed from the heat, so it's important to take it off a few degrees before reaching your desired level of doneness.
#lamb #bbqlamb #lambleg #lambshoulder
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Slow Roasted Lamb | Jamie Oliver
This recipe is from Jamie's cookbook, Together. Boning stuffing and rolling the lamb means all the amazing flavours infiltrates the meat and vice versa. By stuffing the shoulder you'll be able to get even more portions. This dish is a winner, give it a go! #Jamiestogether
If you’re UK based stream Jamie programmes on All 4 channel4.com
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How to Grill Lamb Ribs | Full rack of Lamb Ribs easy way | Xman & Co
Join us where we share one of our favorite and easy was on how to grill lamb ribs at home.
Spices:
Rock Salt to taste
Ground Pepper 1.5 Tbsp
Homemade rub to taste
Cayenne Pepper 1 tsp
Paprika 1 tsp
Mint 1 tsp
Cumin powder 1 tsp
Homemade rub
3 Tbsp Bbq spice
1 Tbsp Chilli flakes
1 Tbsp mixed herbs
1 Tsp ground pepper
1 Tsp paprika smoked
This is so easy - you can do this at home like a legend.
You could follow the same rules and methods in your home with your Weber grill or in your kitchen oven. THIS will impress your friends and guests beyond believe...
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BBQ a whole lamb | Behind the kitchen door in Melbourne
Today we’re going to show you an Aussie restaurant’s approach to grill a whole lamb. It took approximately five hours to grill the lamb.
For most of the Aussie, BBQing is more than just a casual get together tradition. They love to fire up the barbie, invite friends coming over and chill at the backyard. There are many different ways to grill lamb in different regions.
BBQ a whole lamb | Professional Cooking | Behind the kitchen door in Melbourne
#BBQawholelamb #wholelamb #roastlamb #lamb #behindthekitchendoor #melbourne #Australia
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The Best Smoked Lamb Shoulder - New Zealand Lamb on a Big Green Egg
Want an easy how-to video to help you make the best smoked lamb shoulder on your grill or smoker? #thelambwasvegan. Also, Check out 3 Secrets to Making Tough Lamb Chops Tender ________↓↓↓↓↓↓ CLICK FOR MORE ↓↓↓↓↓↓↓↓ ____________
In this episode, we teach you how to season, cook, and pull the perfect lamb shoulder. We did it on a Big Green Egg, but you can do this on any grill or smoker. This lamb shoulder recipe will produce a tender and moist pulled lamb every time.
We got our hands on a whole butchered New Zealand lamb. Everyone does videos on lamb chops and leg of lamb, so we decided to start with the lamb shoulder to show you something you might not have seen before. If you'd like to also see videos on the rack, leg, or even shanks make sure you comment and let us know!
Lamb shoulder - and by extension pulled lamb - isn't a very common dish in North America. In Eastern Europe, the Middle East, Australia and New Zealand it's very common. Fun fact - the average Mongolian eats over 100lbs of lamb in a year!
If you've ever smoked a pork shoulder (a Boston Butt or Picnic Roast), then you can make a lamb shoulder. The seasonings are a bit different but the process is similar.
Lamb has a distinctive flavor, so while it will cook and look very similar to pulled pork, the lamb will stand up to more aggressive and nuanced flavors and aromatics. In this recipe, we forewent the usual bbq dry rub in favor of an herb crust made with Irish butter, parsley, sage, rosemary, and thyme (our Simon & Garfinkel special!) and smoked it low and slow over FOGO charcoal.
Watch to the end - the look on Leah's face the first time she tastes pulled lamb is pretty telling.
If you have any questions please leave a comment below and we will reply. Thank you so much for watching! See you next week on Eat More Vegans!
If you want to get your hands on any of the equipment or food you saw in the video, there are links to just about everything below. We make a few sheckles if you use those links to explore, so if you learned about something here and you'd like to support us please consider clicking through*.
Food:
This lamb wasn't from Heritage Foods, but if you live in the US they have arguably the best domestic-raised lamb available raised by Ben and Grace Machin's Tamarack Sheep Farm in Vermont and David Newman of Newman Farm in the Ozarks (watch for our video on March 14th, 2020 when we make one of David's Berkshire pork shoulders). NOTE: We are not an affiliate and Heritage Foods isn't a sponsor of EMV, but we are fans of each other so they gave me a coupon code just for Eat More Vegans fans that will give you 20% off any of their products. Go to and use coupon code Heritage20.
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